Recipes – The Cornell Daily Sunhttp://cornellsun.com
Independent Since 1880Mon, 13 Aug 2018 05:39:51 +0000en-UShourly1https://wordpress.org/?v=4.6.4http://i2.wp.com/cornellsun.com/wp-content/uploads/2017/06/cropped-red-on-white-website-icon-2.png?fit=32%2C32Recipes – The Cornell Daily Sunhttp://cornellsun.com
3232Anabel’s Grocery: Better, Fresher and More Affordable Than Everhttp://cornellsun.com/2017/09/06/anabels-grocery-better-fresher-and-more-affordable-than-ever/?utm_source=rss&utm_medium=rss
http://cornellsun.com/2017/09/06/anabels-grocery-better-fresher-and-more-affordable-than-ever/#respondThu, 07 Sep 2017 01:50:35 +0000http://cornellsun.com/?p=2030505After two years of planning, development and hard work, Anabel’s Grocery had its grand opening in Anabel Taylor Hall at the end of last semester. A student-run grocery store designed to combat food insecurity on campus, Anabel’s aims to offer nutritious, affordable food to the Cornell community while also offering advice and classes on cooking and healthy eating. Following their grand opening last May, Anabel’s reopened to the public for the Fall semester this week.

I spoke with Project Coordinator Alexandra Donovan ’18 about what’s new at Anabel’s this semester. While there was some community engagement in the past, she told me that this Fall Anabel’s aims to increase that as much as possible. She also added that this semester there will be increased “emphasis on tailoring our product mix to student response, sharing recipes that are built around our products, buying seasonally to offer the best prices and partnering with local business and student organizations [such as Dilmun Hill Student Farm] to provide better access to their products.”

During its soft opening last May, Anabel’s encouraged students to fill out feedback forms to indicate any additional products or changes they’d like to see. Based on this feedback, said Donovan, “We’ve taken an even closer look at our pricing — we’ve done more price comparisons and incorporated specific responses about prices. We’ve also increased our selection of grab and go items and aimed to make them healthier: hummus, nuts, easy-to-grab fruit and soon we plan to have prepared foods from Manndible and Fork & Gavel.” In addition, Anabel’s is also featuring more meat products than were previously offered.

According to the director of programming, Nicholas Karavolias ’18, one of the most exciting initiatives this semester is the focus on seasonality. Anabel’s is sourcing some of their products from Dilmun Hill Student Farm, a student-run farm located on campus. Anabel’s is currently featuring bok choy and winter squash — which, despite its name, is actually harvested in summer and fall — from Dilmun. Neither of these are ingredients that I typically cook with, so I wanted to prove to other easily intimidated students and to myself that it’s possible to make easy, healthy and seasonal recipes with unfamiliar ingredients. I also wanted to test out whether it truly is possible to get all the ingredients you would need to cook your weekly meals from Anabel’s at an affordable price. In the spirit of seasonal cooking, I collaborated with Karavolias to develop a winter squash recipe made entirely from ingredients that can be purchased from Anabel’s.

Photo courtesy of Nicholas Karavolias ’18

Roasted Cheesy-Garlic Veggie Delight

Serves: 4

Prep Time: 15 minutes

Total Time: 40 – 45 minutes
Ingredients (and Anabel’s pricing)

2 winter squash, sliced thick ($0.75 per pound)

2 large tomatoes, sliced thick ($1.00 per pound)

1/2 cup grape tomatoes, cut in half ($1.40 per pint)

3 tablespoons olive oil ($7.02 per bottle)

4 cloves garlic, minced ($3.22 per pound)

1/2 cup shredded cheese mix ($2.39 per bag)

1 pinch pepper ($1.17 per unit)

Directions:

1. Preheat oven to 400 F. Line a baking sheet with parchment paper.

2. In a small bowl mix garlic, olive oil, salt, and pepper together.

3. Place squash, large tomatoes and grape tomatoes in a large bowl. Pour olive oil mixture on top and toss vegetables until well coated. Arrange vegetables onto the baking sheet and sprinkle cheese throughout. Roast in oven until cheese is golden brown, between 25 and 30 minutes.

Serving options:

1. In a bowl fresh from the oven

2. On a freshly toasted baguette

3. On top of a sautéed chicken breast
Chef Notes:

Try your best to cut all the vegetables uniformly — that way everything cooks through evenly!

This dish turned out to be colorful, easy to make and full of vegetables that I usually skip when cooking for myself (sorry Mom). It’s also easy to adapt to your own preferences in terms of what you can pair it with: It’s a filling meal all on its own, but it’s also easy to get creative and serve it on top of or alongside other foods, such as any of the meats now available at Anabel’s. The total price for the entire meal, which serves four, comes out to be around $13.93 from Anabel’s if you don’t already have staples (like olive oil and pepper) at home. At Wegman’s, the same ingredients come out to be around $22.11.

I was excited when Anabel’s first opened its doors last semester, and I’m excited for its return now. You can’t beat its convenience and accessibility — it’s located right on campus! — and its prices are competitive with all other Ithaca grocery stores, especially the ones within walking distance from campus. Anabel’s is open Tuesday through Thursday from 3:00 p.m. to 9:00 p.m. and Friday through Sunday from 12:00 p.m. to 6:00 p.m. and, in keeping with its mission for food education, plans to continue featuring simple recipes based on featured ingredients. Stop in after class, do your weekly shopping, pick up this and other recipes, buy some winter squash and bok choy without being afraid of how to cook it and continue filling out feedback forms so Anabel’s knows what initiatives to try next!

]]>http://cornellsun.com/2017/09/06/anabels-grocery-better-fresher-and-more-affordable-than-ever/feed/0Summer Heat Wave: Caulifower, Chickpea and Hummus Saladhttp://cornellsun.com/2017/08/25/summer-heat-wave-caulifower-chickpea-and-hummus-salad/?utm_source=rss&utm_medium=rss
http://cornellsun.com/2017/08/25/summer-heat-wave-caulifower-chickpea-and-hummus-salad/#respondFri, 25 Aug 2017 21:01:08 +0000http://cornellsun.com/?p=1984710When it comes to lunchtime inspiration, I’ve found myself recently turning to something both comforting and light: vegetables. I decided to try out chickpeas, which are packed with protein and fiber, and so I searched for ways to incorporate them into a salad. I came across Gwyneth Paltrow’s recipe for roasted cauliflower with chickpeas and mustard from her cookbook, It’s All Good. In an effort to create a more complete meal and complement the chickpeas in Paltrow’s salad, I also made some of Ina Garten’s hummus. The combination of cauliflower, chickpeas and hummus over a bed of lightly dressed arugula with extra virgin olive oil, freshly ground pepper, and salt makes for the perfect summertime lunch or dinner.

Roasted Cauliflower with Chickpeas and Mustard

Difficulty Level: Easy

Serves: 4

Ingredients

1 14 ounce can chickpeas, rinsed, drained and dried

1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized florets

1. Preheat the oven to 400 degrees Fahrenheit. Toss together the bite-sized cauliflower florets and chickpeas with three tablespoons of extra virgin olive oil and a big pinch of salt in a large roasting pan. Set the pan in the middle rack of the oven. Roast for 45 minutes until the cauliflower and chickpeas have browned, mixing every so often to ensure even cooking.

2. In the meantime, whisk together the Dijon and seeded mustard, vinegar and ¼ cup of olive oil with a big pinch of salt and a few turns of freshly ground pepper.

3. While the chickpeas and cauliflower are still warm, toss them in a bowl with the mustard dressing and parsley. Serve warm or at room temperature.

*Note: I found the mustard dressing to be too strong when consuming the salad alone, but when paired with the hummus and arugula, the flavors settled.

Hummus

Chelsea Leeds / Sun Staff Writer

Difficulty Level: Easy

Yield: 2 Cups

Ingredients

2 cups canned chickpeas, drained, liquid reserved

1 ½ teaspoons kosher salt

4 garlic cloves, minced

⅓ cup tahini (sesame paste)

6 tablespoons freshly squeezed lemon juice (2 lemons)

2 tablespoons water or liquid from the chickpeas

Directions

Place all the ingredients in a food processor fitted with a steel blade and pulse until the hummus is smooth. The pulse time will vary depending on whether you prefer thick or thin hummus.

Assembly

1. Make a bed of prewashed arugula on a plate or bowl

2. Top with full scoop of the cauliflower and chickpea mixture

3. Scoop out dollops of hummus and place around the dish’s border

4. Enjoy!

]]>http://cornellsun.com/2017/08/25/summer-heat-wave-caulifower-chickpea-and-hummus-salad/feed/0A Lazy Student’s Guide to Making Eggs in Your Dormhttp://cornellsun.com/2017/08/24/a-lazy-students-guide-to-making-eggs-in-your-dorm/?utm_source=rss&utm_medium=rss
http://cornellsun.com/2017/08/24/a-lazy-students-guide-to-making-eggs-in-your-dorm/#commentsThu, 24 Aug 2017 04:24:18 +0000http://cornellsun.com/?p=1976648A few weeks ago I saw an article floating around about making poached eggs in a microwave. Skeptical, I saved the article on Facebook, pretty sure I would never dig it up to try for myself. Growing up with a barn full of chickens, I eat fresh eggs pretty regularly. I put eggs on top of almost anything. I cook eggs just for fun. But every time I make eggs, it’s in a pot or pan on the stove — the only possible way to cook eggs. Or so I thought.

The other day, left without any groceries besides dozens of eggs, I decided to try to poach an egg in the microwave. And then I decided to bake an egg in the microwave. And then I was so shocked I hopped onto Google and typed “egg hacks” and tried everything I could find. Then I compiled everything that worked into these easy instructions for making eggs in under two minutes from the comfort and laziness of your dorm.

Poached

Fill an oven-safe mug with half a cup of water. Carefully crack an egg into it. Cover the mug with a small plate and microwave on high for about a minute and a half, depending on the strength of your microwave and how runny you like your eggs. Use a slotted spoon to remove the egg from the mug (or, if you don’t have one, any large spoon will work if you’re careful not to scoop up any water). Put it on top of toast or an English muffin and top with salt and pepper or whatever else you’re feeling.

When I first opened my microwave and saw the set whites and runny yolk, my jaw dropped. I didn’t think there was any way a microwave could make non-rubbery eggs and leave the yolk intact and viscous. You’re halfway to an eggs Benedict and it took basically zero effort.

Olivia Lutwak / Sun Dining Editor

Baked

This preparation is basically the same as poached, but without the water. Take your mug and spray the inside with non-stick cooking spray (or crisco, or butter, or whatever your heart desires — the point is don’t let it stick). Crack an egg inside the mug. I then added shredded cheese to the egg, but you could add in whatever you want to essentially make a mini omelet: tomatoes, spinach, mushrooms, etc.

Microwave on high for 45 seconds in 15 second increments. Use a large spoon to remove the egg. Or eat it right out of the mug — you’re lazy enough to bake eggs in a microwave, might as well be lazy enough to not use a plate.

Olivia Lutwak / Sun Dining Editor

Sunny-Side Up

Spray a plate with non-stick cooking spray (or, alternatively, heat the empty plate in the microwave for two minutes and then swirl some butter on it). Crack your egg onto the plate. Microwave on high for about 45 seconds.

The sunny-side up egg didn’t go quite as well as the poached and baked preparations; it fell apart a little trying to remove it from the plate and tasted slightly rubbery. But the yolk was runny and it took less than a minute out of my life, so I’ll accept the cons that came with it.

Olivia Lutwak / Sun Dining Editor

Scrambled

Even though I had eaten many successfully cooked eggs by this point, I was still dubious that eggs could scramble in the microwave. Chefs spend years developing their sworn-by methods for cooking the perfect scrambled eggs. Was the real secret a microwave and a lack of ambition?

Crack two eggs in a bowl and beat with a fork. Add a couple splashes of milk, along with salt and pepper. I added cheese, too, because I add cheese to almost everything. Mix it all together with the fork. Microwave on high for 45 seconds, stir; another 45 seconds, stir again; and a final 45 seconds.

Look, these are no Gordon Ramsay silky British egg concoctions. They’re a little rubbery and not very fluffy, but they’re about as good as any bad roadside diner scrambled eggs and you can make them in the middle of a mental breakdown because they’re that easy.

Olivia Lutwak / Sun Dining Editor

So overall, am I going to be switching from my decades-long commitment to correctly cooking eggs just to save myself a few minutes? Almost definitely. I’m a senior now, and I’m looking for just about any way to cut corners in my life. For all you new freshmen trying to make it on seven meal swipes a week (“I’ll have plenty of time to cook and my roommate definitely won’t mind me storing my pots and pans in our dorm!”), maybe you should wait a couple years before trying to take the easy route, or maybe you should cut time off cooking so you can add time studying. Who am I to say? But now I’ve armed you with the knowledge of all your options. Just don’t set off the fire alarm.

]]>http://cornellsun.com/2017/08/24/a-lazy-students-guide-to-making-eggs-in-your-dorm/feed/1Lettuce Wraps Recipe — Wrap up Your Spring Days with This Simple Dishhttp://cornellsun.com/2017/04/26/lettuce-wraps-recipe-wrap-up-your-spring-days-with-this-simple-dish/?utm_source=rss&utm_medium=rss
http://cornellsun.com/2017/04/26/lettuce-wraps-recipe-wrap-up-your-spring-days-with-this-simple-dish/#respondThu, 27 Apr 2017 00:27:22 +0000http://cornellsun.com/?p=1430511I am a huge fan of fast recipes that combine healthy and delicious ingredients in a meal that everyone will love. I recently tried cooking one of my favorite dishes, chicken lettuce wraps, with just a couple ingredients. I was surprised at how easy and fast they were to make with the simplest of ingredients. I’ve served them at dinner parties, for lunch and even sometimes as a quick snack.

Ingredients:

1 head of lettuce (preferably Boston lettuce)

1 package of ground chicken

1 white onion

1 red bell pepper

Salt and pepper for seasoning

¾ cup soy sauce

1 tbsp sesame oil

1 tbsp olive oil

Hoisin sauce if desired for garnish

Steps

Dice onions and red pepper into tiny cubes

Heat olive oil in saucepan on medium-high heat

Add diced onions and pepper and cook until onions are translucent; remove from heat

Add about a tablespoon of olive oil into same saucepan and add in ground chicken

Use spatula to break up the chicken into small bits, season with salt and pepper

When chicken is golden brown, add in soy sauce and sesame oil and stir

Add in diced vegetables and turn to medium-low heat and let cook

While the chicken and vegetables are cooking, wash and place a few leaves of lettuce on a plate for the wraps, there is no need for any other preparation of the leaves

Remove chicken and vegetables from heat, place into lettuce cups and enjoy!

]]>http://cornellsun.com/2017/04/26/lettuce-wraps-recipe-wrap-up-your-spring-days-with-this-simple-dish/feed/0Sesame-Soy Chicken Bowl: Inspiration for Your Next To-Go Boxhttp://cornellsun.com/2017/04/18/sesame-soy-chicken-bowl-inspiration-for-your-next-to-go-box/?utm_source=rss&utm_medium=rss
http://cornellsun.com/2017/04/18/sesame-soy-chicken-bowl-inspiration-for-your-next-to-go-box/#respondWed, 19 Apr 2017 00:23:32 +0000http://cornellsun.com/?p=1390969We are all familiar with that mid-week grind during which it seems as if we barely have a chance to grab a bite between all our work and meetings. Personally, I find the ability to pre-cook a meal and bring it in a to-go box onto campus to be a perfect solution. One of my favorite dishes is teriyaki chicken, but I often find that it can be a bit heavy. This recipe is a sesame soy chicken bowl with rice and edamame, an adaptation of the classic teriyaki chicken, that lends itself well to being prepared in advance. I used a Himalayan green rice, but any rice will do.

Prep time: 5 minutes

Cook time: 5-10 minutes

Total time: 15-20 minutes

Ingredients:

·1/4 cup soy sauce

·2 tbsp sesame oil

·1 tbs olive oil for cooking (or as desired)

·1 clove of garlic, chopped

·2 chicken thighs (or breasts)

·Rice (made before the preparation of the dish)

·½ cup edamame (or as much as desired)

·Sesame seeds for garnish

·Green onion for garnish

Instructions:

1.Mix soy sauce, sesame oil, garlic and a sprinkle of sesame seeds together in small bowl.

4.While the chicken is cooking, prepare serving bowl. Fill bowl with rice, pour a little soy and sesame oil into the rice and stir for flavor.

5.Take chicken off the pan, place in the bowl. Sprinkle edamame, sesame seeds and green onion on the bowl for garnish. Enjoy!

Tips

·I used frozen edamame and microwaved to thaw.

·Make the rice beforehand so that it cuts down the time needed to make the bowl.

·Adjust the recipe to your desires! Ex. If you like spicy food, add chili pepper flakes.

]]>http://cornellsun.com/2017/04/18/sesame-soy-chicken-bowl-inspiration-for-your-next-to-go-box/feed/0Your Kombucha Questions Answeredhttp://cornellsun.com/2017/04/13/your-kombucha-questions-answered/?utm_source=rss&utm_medium=rss
http://cornellsun.com/2017/04/13/your-kombucha-questions-answered/#commentsThu, 13 Apr 2017 04:12:31 +0000http://cornellsun.com/?p=1363526If you or a friend are into health crazes, you may be familiar with a refreshingly fizzy and slightly sour beverage called kombucha. But for those who are not, you may have never heard of it.

Kombucha is a sugary tea fermented with the help of a SCOBY — a symbiotic culture of bacteria and yeast. Though the SCOBY can look and sound a bit scary, it’s simply a jelly-like pancake that fuels itself with the sugar and ferments the tea.

Kombucha has been around for over 2,000 years, traditionally consumed in ancient China and referred to as “Immortal Health Elixir.” However, it wasn’t until the 1990s that kombucha finally reached the United States.

Where to buy

Temple of Zeus has kombucha on tap from kombucha manufacturer Aqua Vitea. This is my favorite place to get kombucha on campus! They carry flavors such as blood orange, blueberry, turmeric and strawberry sage.

Terrace has a few bottles in stock, with flavors such as hibiscus lime.

Greenstar carries many different brands — I’d recommend the brand Buchi in either their “Fire” or “Water” flavors.

CTB also carries Buchi.

Wegmans has many different brands, and you can even buy in bulk.

If you’re obsessed with kombucha like I am, your habit could become an expensive one, considering each bottle ranges from $3-5. Instead of purchasing kombucha at high prices, try brewing your own at home! Brewing kombucha is quite simple and can save you a lot of money in the long run.

* Avoid using flavored teas such as earl grey, as the oils can interfere with the SCOBY.

** The store-bought kombucha must be neutral, without any flavorings (GT brand offers a plain kombucha). If you do not have starter tea, distilled white vinegar may be substituted.

*** I like freeze-dried raspberries, ginger, lemon juice and mango puree. Sugar plays a major role in the production of CO2 if you want a bubbly kombucha.

Directions:

Wash your hands and the brewing equipment thoroughly with warm water and distilled vinegar.

Boil 4 cups of water in a pot, then turn off the heat.

Steep the tea in the hot water for 20 minutes.

Strain the tea, then stir in sugar to dissolve. Remember that the sugar is fuel for the SCOBY, and without enough, the kombucha will not properly ferment. At the end of fermentation, there will be about 2-6 grams of sugar per 8 oz glass of kombucha.

Add 8 cups of water to your pot to cool the mixture down, then pour into a fermentation jar.

Allow the tea to cool below 100 degrees, taking the temperature with a thermometer.

Add the starter tea and SCOBY.

Cover the jar with a cloth and secure in place with a rubber band.

Place your jar in a warm environment between 72 and 80 degrees, out of direct sunlight.

Let sit and ferment for 7 — 10 days; your time may vary based on temperature, water quality and taste preference.

Taste periodically with a straw. It should taste tart and slightly sweet.

When you decide that your kombucha is ready for bottling, use the funnel to pour the kombucha into the glass bottles, reserving about 2 cups for the next batch of kombucha.

Add the flavorings directly to the bottles and cap them. Leave about half an inch of head room in each bottle. The carbon dioxide will build up during secondary fermentation to give you a bubbly kombucha.

Allow the sealed bottles to ferment at room temperature for 3 — 7 days. Be careful not to let the bottles ferment too long, otherwise the glass bottles will explode from too much pressure. Consider filling one plastic bottle with kombucha at the same time as filling the glass bottles. When the plastic bottle is tight and pressurized, you can assume that it has the same amount of carbonation as your glass bottles.

When you decide your kombucha is ready, store the bottles in the refrigerator. These will keep for weeks — kombucha doesn’t necessarily expire, but can continue fermenting at a very slow rate in the fridge.

For your next batch, repeat the whole process.

]]>http://cornellsun.com/2017/04/13/your-kombucha-questions-answered/feed/1How to Cook Like a French Patissierhttp://cornellsun.com/2017/03/21/how-to-cook-like-a-french-patissier/?utm_source=rss&utm_medium=rss
http://cornellsun.com/2017/03/21/how-to-cook-like-a-french-patissier/#respondWed, 22 Mar 2017 00:54:15 +0000http://cornellsun.com/?p=1249361Have you ever gotten back a dreadful prelim and consoled yourself with the thought that, if your [insert career ambition] plans don’t work out, you’ll become — oh, I don’t know — a pastry chef? The idea might seem far-fetched, but it doesn’t have to be. Here are a few not-too-difficult recipes I’ve learned over the course of the semester from an assortment of French cooking classes and my Parisian host mother. So roll up your sleeves, grab your chef’s hat and indulge your backup plan of a career path — or simply treat yourself to some desserts à la française.

Note: different sources suggest different measurement conversions for each ingredient, so I’ve left the measurements in their original form to preserve the original recipe.

Éclairs

Don’t be daunted by the number of components in this recipe — once you get the hang of the “squeeze, stop, flick” of piping, you’ll be cranking these out in a flash. Feel free to experiment with different kinds of fillings and toppings: pistachio, strawberry, coffee…

Ingredients:

125 ml water

125 ml milk

6 g salt

20 g sugar

100 g butter

150 g flour

4-5 eggs (depending on the size of the eggs)

Directions:

Preheat the oven to 200°C (about 390°F).

In a large pan over low heat, add the butter, milk, water, salt and sugar.

When the butter has melted, bring the mixture to a boil.

Remove from the heat. Add the flour and stir, then put back over the heat and mix quickly until the mixture forms a dry ball that comes away from the pan.

Remove from the heat. Beat in the eggs little by little, until the mixture becomes smooth and glossy.

Fill a pastry bag with the mixture and pipe onto a baking sheet. Brush with beaten egg and flatten with a fork.

Put in the oven, being careful not to open the oven door for the first 20 minutes. After about 20 minutes, open and shut the oven door quickly. Allow the eclairs to cook for about 20 more minutes.

Chocolate pastry cream (to go inside of the éclairs)

Ingredients:

500 g milk

1 vanilla bean

2 eggs

120 g sugar

50 g cornstarch

60-100 g chopped dark chocolate

Directions:

In a large saucepan, bring the milk to boil with the vanilla.

In a bowl, beat the eggs with the sugar until the mixture is pale and thick. Stir in the cornstarch.

Pour some of the milk from the saucepan into the bowl, stir, then pour the contents of the bowl back into the saucepan.

Stir continuously until the mixture thickens.

Let boil for one minute.

Remove the saucepan from the heat and transfer into a large bowl.

Add chopped chocolate and mix until combined.

Let cool, then fill a pastry bag with the mixture and pipe into the eclairs.

Chocolate ganache (to go on top of the éclairs)

Ingredients:

100 g dark chocolate

80 g whipping cream

Directions:

Chop the chocolate and put into a medium-sized bowl.

In a saucepan, bring the cream to a boil and then pour onto chopped chocolate. Stir until smooth.

Let cool, then spread on top of the eclairs.

Financiers

Possibly the most underrated French dessert I’ve tried so far — I wish I’d met this nutty cousin of the madeleine sooner. Deliciously moist and chewy, these almond cakes would pair well with a cup of coffee or tea.

Ingredients:

150 g butter

50 g flour

150 g confectioner’s sugar

60 g almond powder

3 egg whites

Directions:

Preheat the oven to 200°C (about 390°F).

In a small saucepan, melt the butter. Once melted, remove from the heat and let cool.

Meanwhile, in a frying pan, add the flour, sugar and almond powder and whisk together.

Add the cooled butter and the egg whites. Mix until smooth.

Fill a set of financier molds to the top.

Bake 10 minutes for small financiers or 13-15 minutes for large ones.

Remove from the molds and cool.

Fondants

Emily Jones / Sun Staff Writer

Perfect for any chocolate lover, these cakes are meant to ooze gooey chocolate when cut into. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Ingredients:

110 g 70% dark chocolate

90 g of butter

3 eggs

120 g of powdered sugar

40 g of flour

Directions:

Preheat the oven to 210°C (about 410°F).

In a saucepan, melt the chocolate and butter. Once melted, remove from the heat and let cool.

Meanwhile, in a small bowl, whisk together the eggs and the sugar.

Add the chocolate and butter mixture to the egg and sugar mixture, then add the flour and whisk all together.

With additional butter and flour, butter and flour a set of financier molds, then fill ¾ of the way.

Bake 8 minutes (be careful not to overcook!).

Remove from the molds and serve warm.

Pain Perdu

Emily Jones / Sun Staff Writer

The dish name literally translates to “lost bread,” but it’s the equivalent of what Americans would call French toast. Lose yourself in this sweet, chewy treat, perfect for an afternoon goûter (snack) or a more indulgent breakfast.

Ingredients:

2 eggs

½ liter of milk

150 g confectioner’s sugar.

100 g butter

12 slices of stale bread (or brioche), cut in thin slices of about the same size.

Optional: caramel sauce, maple syrup, jelly, powdered sugar, etc.

Directions:

In a wide, shallow bowl, beat the eggs, milk and sugar.

Dunk each slice of bread in the egg mixture until saturated.

Heat and butter a pan. Cook each slice until browned on both sides.

Serve warm and sprinkled in sugar.

Add toppings, if desired.

]]>http://cornellsun.com/2017/03/21/how-to-cook-like-a-french-patissier/feed/0Countdown to Spring Break: Smoothie Bowlshttp://cornellsun.com/2017/03/14/countdown-to-spring-break-smoothie-bowls/?utm_source=rss&utm_medium=rss
http://cornellsun.com/2017/03/14/countdown-to-spring-break-smoothie-bowls/#respondTue, 14 Mar 2017 14:15:57 +0000http://cornellsun.com/?p=1211752Despite the weather right now, Spring Break is on its way. Once prelim season subsides everyone will start getting worried about how to get their bodies in shape for warm weather and swimsuits.

One of my favorite health trends at the moment is the açaí bowl. In Ithaca, however, and on a college budget, there it’s not so easy to access the açaí I enjoy back home in Oklahoma. An equally great alternative is a smoothie bowl, and all the ingredients can be bought at any nearby grocery store. It’s very quick and easy to make, and there are numerous toppings that you can add to personalize this simple treat.

Ingredients: To make the smoothie bowl, all you need are a banana, frozen fruits and a liquid base such as water, milk, yogurt or a nondairy milk substitute.

Directions: Blend about 1 to 1 1/2 cups of frozen fruits with the banana and 1/3 cup of the liquid base until smooth. Pour the contents into a bowl and add whatever toppings you would like! I enjoy topping the smoothie with fresh blueberries, strawberries and bananas, along with some coconut chips, cacao nibs (can be found at Wegman’s) and a drizzle of honey. Other topping suggestions are granola, goji berries, almonds, walnuts, chia seeds, sunflower seeds, dried fruits and a variety of fresh fruits — the possibilities are endless!

These bowls are very easy to make with minimal cleanup, making them the perfect meal or snack that’ll help get bodies in shape for the warmer weather ahead!

]]>http://cornellsun.com/2017/03/14/countdown-to-spring-break-smoothie-bowls/feed/0Quick Meal Ideas: Simplicity in Savory Oatmealhttp://cornellsun.com/2017/02/24/quick-meal-ideas-simplicity-in-savory-oatmeal/?utm_source=rss&utm_medium=rss
http://cornellsun.com/2017/02/24/quick-meal-ideas-simplicity-in-savory-oatmeal/#respondFri, 24 Feb 2017 21:23:36 +0000http://cornellsun.com/?p=1126109As college students, we tend to want a delicious meal in a short amount of time – but set aside your microwaveable mac and cheese cups! Your best quick meal is hiding in what you thought to be a gloppy breakfast food.

Most people think it’s strange, having the notion that oatmeal is only eaten with brown sugar and cinnamon, but think about it: oats are a neutral-tasting grain. Hot oatmeal is reminiscent of congee, grits and risotto, and preparing these dishes using quick-oats is much faster than cooking a grain like rice.

There’s so much room for creativity in oatmeal, but you can make it as simple as you’d like. You can add anything from vegetables, cheese or cream if you’re feeling indulgent, and a runny egg is always a good idea. Here, I’ve laid out just a few options:

Truffle Ris-oat-o

Sauté a handful of chopped mushrooms (I used maitake and shiitake), then add ½ cup quick oats and 1 cup water or milk. Bring to a boil, and cook for about 1 minute until your oatmeal is thick and creamy.

Stir in ¼ cup of shredded cheese (I used sottocenere al tartufo, a semi-soft cheese with black truffle bits. It can be found in the cheese section at Wegman’s) and season with salt and cracked black pepper.

Top with a poached egg and a drizzle of truffle oil.

Tomato Basil Oatmeal

Boil ½ cup quick oats with ½ cup water. Let it boil for one minute until oats are thick and creamy.

Add ½ cup of tomato sauce and let stand for a minute.

Transfer to a bowl and stir in 2 tbsp pesto and a handful of chopped fresh basil leaves.

Finish off with grated cheese and cracked black pepper.

Thai Red Curry Oatmeal

Heat up a tablespoon or two of Thai red curry paste and ¼ cup coconut milk in a pot. Make sure the paste is fully incorporated into the coconut milk so that the mixture is smooth and creamy.

Add ½ cup quick oats and ¾ cup water. Boil until oatmeal is thick and creamy, then season with fish sauce, black pepper, and fresh cilantro to taste.

Top with a poached egg.

Congee

Boil ½ cup quick oats with 1 cup water until oats are thick and creamy.

Season with soy sauce, salt, and sesame oil to taste.

Top with a poached egg and finish off with sesame seeds, shredded seaweed, chopped scallions, and cracked black pepper.

]]>http://cornellsun.com/2017/02/24/quick-meal-ideas-simplicity-in-savory-oatmeal/feed/0Touchdown: Spicy Chicken Wing Diphttp://cornellsun.com/2017/02/03/touchdown-spicy-chicken-wing-dip/?utm_source=rss&utm_medium=rss
http://cornellsun.com/2017/02/03/touchdown-spicy-chicken-wing-dip/#commentsSat, 04 Feb 2017 00:49:02 +0000http://cornellsun.com/?p=1035746The Super Bowl is marked on my calendar every year. Much to my father’s dismay I couldn’t care less about the football part — the Super Bowl could feature basketball, soccer or a chess tournament for all I care. The Super Bowl holds a special place in my heart for one reason and one reason only: the food.

Every year, my dad throws a Super Bowl party for which he makes piles and piles of food. It’s like Thanksgiving, only a million times better (no gross Thanksgiving foods you’re forced to eat out of obligation, no questions about your GPA, no family fights). One of the first things I ever learned how to cook, and one of my favorite dishes to this day, is spicy chicken wing dip. I make it once a year for the Super Bowl. It’s quick, easy, messy and delicious. Whether you love football or don’t know how many points a touchdown is worth, this recipe will help spice up your Sunday evening:

After you’ve cooked the chicken breasts (you can do this in whatever way you want — if you cook them in the oven, preheat the oven to 400 degrees and cook them about 15 minutes on each side, depending on the thickness) and shredded them (long, thin strands work best), all you have to do is stir together all the ingredients in a bowl.

After shredding, transfer the ingredients to an ovenproof dish and bake (covered) at 350 degrees for 30 minutes. Serve with Tostitos Scoops (trust me, regular Tostitos won’t work — you’ll want to scoops this). Watch the Super Bowl. Or not.